Lighter Chicken Potpie

• 1 tablespoon unsalted butter, plus 1/4 cup melted butter
• 2 medium shallots, thinly sliced
• 1 garlic clove, minced
• Coarse salt and freshly ground pepper
• 1 1/2 cups reserved stock from Poached Chicken (recipe follows)
• 2 tablespoons all-purpose flour
• 4 medium carrots, cut on the diagonal into 1/4-inch-thick slices
• 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices
• Poached Chicken (recipe follows)
• 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves for crust and sprigs for garnish
• 1/2 teaspoon finely chopped fresh tarragon
• 1/2 cup slightly thawed frozen peas
• 6 sheets phyllo dough, thawed if frozen
• Flaked sea salt, for sprinkling (optional)
• 1 whole chicken (about 4 pounds), cut into 8 pieces
• 2 celery stalks, cut into 4-inch pieces
• 2 medium carrots, peeled and cut into 4-inch pieces
• 1 medium onion, quartered
• 6 sprigs fresh flat-leaf parsley
• 3 sprigs fresh thyme
• 1/4 teaspoon whole black peppercorns
• 2 cans (14 ounces each) low-sodium store-bought chicken broth
• 1 teaspoon coarse salt
• (makes enough for 1 potpie)

1. Preheat the oven to 425F.
2. Melt 1 tablespoon butter in a medium saucepan over medium heat.
3. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Cook, stirring occasionally, until shallots are translucent, about 3 minutes.
5. Stir in 1 cup stock.
6. Whisk remaining 1/2 cup stock into the flour in a small bowl.
7. Whisk into shallot mixture.
8. Bring to a boil, whisking constantly.
9. Reduce to a simmer.
10. Cook 5 minutes, whisking occasionally.
11. Add carrots and celery.
12. Bring to a boil.
13. Stir in chicken.
14. Return to a boil.
15. Remove from heat.
16. Stir in chopped parsley and tarragon.
17. Let cool.
18. Stir in peas.
19. Transfer to a 2-quart (8 1/2 x 12-inch) baking dish.
20. Brush 1 sheet of phyllo with melted butter.
21. Sprinkle with parsley.
22. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer.
23. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
24. Drape the crust over the cooled filling; tuck in the edges.
25. Cut four 4-inch slits in the crust for vents.
26. Sprinkle with sea salt, if desired.
27. Bake until crust is golden brown and juices are bubbling, about 30 minutes.
28. Remove from oven, and recut vents.
29. Serve immediately in shallow bowls.
30. Place chicken in a large stockpot.
31. Add remaining ingredients and enough water to cover chicken.
32. Bring to a boil over high heat.
33. Skim off any foam and discard.
34. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
35. Transfer chicken to a plate, and let cool slightly.
36. Pour stock through a fine sieve into a bowl; discard solids.
37. Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use.
38. Remove meat from skin and bones, and tear into bite-size pieces.
39. (You should have about 4 cups.)
40. Refrigerate, covered, until ready to use, up to 2 days.

unsalted butter, shallots, garlic, salt, chicken, flour, carrots, celery stalks, chicken, parsley, fresh tarragon, frozen peas, phyllo, salt, chicken, celery stalks, carrots, onion, parsley, thyme, whole black peppercorns, chicken broth, coarse salt

Taken from www.epicurious.com/recipes/food/views/lighter-chicken-potpie-392442 (may not work)